Monday, June 16, 2014

Pancake Recipe Perfect for Pairing with Coffee

On a nice weekend morning, nothing is better than having a delicious plate of pancakes and a hot cup of single cup coffee. We found an incredible recipe for apple-bacon pancakes with cider syrup. Oh my, they will even make pancake lovers out of someone who once despised pancakes. If you like apples, pancakes, and bacon, you will absolutely love these. These pancakes have a nice sweet, yet slightly smoky taste to them.

The ingredients in this recipe are very easy to find in a store, if you don't have them in your kitchen cupboards already.

Half cup of apple cider

3 tablespoons of light brown sugar, and make sure it's divided

1 1/2 teaspoons of lemon juice

1 1/2 teaspoons of cornstarch

half cup of whole-wheat pastry flour. Yeah, has to be whole wheat.

Quarter cup of all-purpose flour. None of that flour that isn't cool enough to do more than one job!

2 tablespoons of all-purpose flour. That's not a typo.

1 teaspoon of baking powder

1 large egg

1 large egg white

Half cup of nonfat buttermilk

1 cup of apple, peel it and dice it (about 1 medium sized apple)

4 slices of bacon, fried and cut

1 teaspoon of canola oil, and make sure it's divided

Now that you have ingredients good to go, let's get to frying up some pancakes to pair with your medium roast K-cup coffee! Or, if you like K-cup tea, that works too! Delicious.

Mix the cider, brown sugar (just 2 tablespoons), lemon juice, and the cornstarch into a small saucepan. Bring your mix to a medium heat until boil. Whisk it and cook it until it thickens; this should take about a minute or two.

Whisk the whole wheat flour, all-purpose flour, baking powder, and the last bit of brown sugar (there should be 1 tablespoon left) in a small mixing bowl. Mix in the egg, egg white, and the buttermilk in a large mixing bowl. Then, mix in the dry ingredients, bacon, and the apple chunks until it is all combined. Yeah, it will be thick batter indeed!

Grab a skillet (large) and with a half teaspoon of oil and put on medium heat. Use a quarter cup of batter and cook four at a time. They should be about 3 inches in diameter per pancake.

Cook until the edges are dry and you see bubbles start to form in the middle (this will take about two minutes). Flip. Cook a couple more minutes or until they are golden brown.